Rice Omelette (Lombardy)

Appetizers

Mix a good plateful of leftover cooked rice with 1/4 pound Gruyere cheese, diced, and 2 ounces salami, skinned and diced. Beat 8 eggs lightly with a pinch of salt and pepper to taste. Heat 2 or 3 tbsps of butter in a heavy frying pan and when it is bubbling, pour in the eggs. Cook like an omelette and when the eggs are set but still very moist, spread the rice mixture down the middle. Fold the omelette over with a spatula, turn the heat down to low and cook the omelette very gently for 5 minutes longer, or until the rice mixture is thoroughly heated through.

Serves 4.